White Chocolate Cherry Pecan Cheesecake

White Chocolate Cherry Pecan Cheesecake recipe

photo by:kraft

AMAZINGGGGGGGGG!!!!!!! 4th time i tried making a cheese cake and decided to try a different recipe because it wasnt tasting how i wanted it. and this one is a KEEPERR!! ...read more

posted by

Yuridia18

on 12/4/2012

time

prep:

30 min

total:

5 hr 30 min

servings

total:

16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

cup PLANTERS Pecan Halves, toasted, divided

1-1/2

cups HONEY MAID Graham Cracker Crumbs

1/4

cup sugar

1/4

cup (1/2 stick) margarine or butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

can (14 oz.) sweetened condensed milk

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted

tsp. vanilla, divided

eggs

can (21 oz.) cherry pie filling

cup thawed COOL WHIP Whipped Topping

Make It

PREHEAT oven to 300°F if using a silver 9-inch springform pan (or to 275°F if using a dark nonstick 9-inch springform pan). Reserve 16 of the pecan halves for garnish. Finely chop remaining pecans; mix with graham crumbs, sugar and margarine. Press firmly onto bottom of pan.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add sweetened condensed milk, beating until well blended. Add chocolate and 1 tsp. of the vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

MIX pie filling and remaining 1 tsp. vanilla; spoon over cheesecake. Top with whipped topping and reserved pecans. Cut into wedges to serve. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Special recipes are fun to eat as part of an annual celebration. Enjoy a serving of this rich and indulgent dessert at your next party.

How to Toast Nuts

Spread pecans in single layer on baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly toasted, stirring occasionally.

Rate recipes, or edit your previous ratings and more. Sign In

buckeyes42

posted:2/4/2007

I just made it today,i put it in refrigerator for 4 hrs. and put a strawberry topping with cool whip and toasted pecans.It was the best cheese cake.I would rate it 5+ excellent!!

rcobern

posted:11/23/2006

I made this for Thanksgiving and everyone loved it. I used semi-sweet dark chocolate because our grocery store was out of white, and my family loved it.

KristaBetts

posted:1/9/2006

I made this for my husband's family for Christmas. My father-in-law was going around asking everyone if they had tried the cheesecake, as he was declaring it was the best cheesecake he'd ever eaten. It tasted wonderful and was easy to prepare! My husband has requested it for his birthday next month. Thank you for the great recipe!!

ralls1

posted:10/13/2005

I liked this recipe,it was very easy to change to a no-bake cheesecake by omitting the eggs and increasing the condensed milk to 2 cans.Just chill til set and enjoy.

a cook

posted:3/25/2005

Made it for the first time for a dinner party. It looked so beautiful and it was a such a cinch, I almost felt guilty accepting so many compliments for it! The crust is incredible, and even though I used light Philly cream cheese, the cake was full of flavour, with just the hint of white chocolate to make it sweet. I will definitely make this again!

madhouser

posted:2/23/2005

MY FAVORITE!! This delicious, easy to make desert is always requested again and again, by friends and family as the best cheesecake ever!! Sue A-MI

kathyb4849

posted:3/24/2004

This recipe is extremely easy to make and has a very creamy taste. The crust is outstanding. This is the best cheesecake I've tasted.

usmc9

posted:12/22/2003

irakostenko2003

posted:11/28/2003

Best cheesecake ever.

a cook